Banon / 100g / Goat/Raw/Animal Rennet / Soft natural / Provence / 25% /Rather mild taste, lactic, highlighted by the migration of tannins from the chestnut leaf towards the cheese.
 
The Lure mountain has been home to nomadic shepherds since time immemorial in this environment with very marked seasons. These shepherds developed a typical cheese, adapted to local conditions, with rapid manufacturing and packaging in chestnut leaves which allowed daily travel with the herd. Its very own maturation room. The first time, we are often surprised by the delicacy of the texture, without excess salt or goat notes and this  beautiful creamy texture which delivers at the back of the mouth a delicate fragrance of finely mixed wood and goat. 
 
In the spring, you cannot avoid trying with some finely chopped fresh savory.
In the summer, place some Banon on a slice of fresh cucumber with freshly chopped chives.
In Autumn, with a black olive tapenade. A few rare Provençals still practice the old-fashioned maturation which consists in soaking the Banon in brandy before wrapping it in chestnut leaves,  it becomes creamier a lot faster and it packs a punch. I may well prepare some, Gin would be great!
 
Pair it a provençal rosé wine.